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Crockpot Lemon Chicken

A heartwarming, easy-to-make dish featuring tender chicken cooked in a tangy lemon and creamy sauce, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lb boneless skinless chicken breasts
  • 2 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil optional for searing
  • 1 cup chicken broth use low-sodium for a healthier option
  • 2 large lemons zested and juiced
  • 2 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes optional for spice
  • 2 tbsp unsalted butter use room temperature for easier melting
  • 1 cup heavy cream
  • 1 tbsp corn starch to help thicken the sauce
  • 4 oz cream cheese softened and cubed
  • 0.25 cup freshly grated Parmesan cheese for garnish
  • to taste fresh parsley chopped for garnish
  • as needed lemon slices for garnish
  • as needed Additional Parmesan cheese for serving

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels and sprinkle both sides generously with kosher salt and black pepper.
  2. If searing, heat olive oil in a skillet over medium-high heat and sear each chicken breast for 3-4 minutes on each side until lightly golden brown.
Cooking
  1. In a crockpot, whisk together the chicken broth, lemon juice, lemon zest, garlic powder, Italian seasoning, and red pepper flakes.
  2. Nestle the seared chicken into the crockpot and place a pat of butter on top of each breast.
  3. Cover and cook on LOW for 3-4 hours or HIGH for 2-2.5 hours.
  4. Once chicken is cooked, transfer to a plate and cover with foil to keep warm. Turn the crockpot to HIGH.
Making the Sauce
  1. Add heavy cream, cream cheese, and Parmesan to the crockpot, whisking until smooth.
  2. Mix cornstarch with 1 tablespoon of water until dissolved, then whisk into the sauce until thickened (about 5-7 minutes).
Serving
  1. Return the chicken to the crockpot, spoon the sauce over it, and let sit for an additional 5 minutes.
  2. Serve over pasta, rice, or with crusty bread and garnish with parsley and lemon wedges.

Notes

This recipe is perfect for meal prep! Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Prep the chicken and sauce the night before for hassle-free cooking.